Barcook Bakery: Ooooh so soft and silky, but don't fight ok?

Cheese and Raisin Bread $1.30 ea

In case you still haven't heard, there's this place at Hong Lim Centre that sells really soft and irresistable bread which sells out everytime a new tray comes out of the oven. Like every other new pastry fad that hit Singapore, this stall is attracting long queues of people waiting impatiently for a bite of their buns. Such queues are a real hotbed for fights and quarrels to erupt.

Oh yeah, we Singaporeans love to queue and it is precisely because we love to queue that fights can sometimes occur. When you go to a place where there is no culture of queuing, everyone just jostle and push to get to the front, buy their thing and go away. I saw this incredible scene on TV once, I think it was in India, where the ticketing counter is just a little hole in the wall for people to stick their hand in with the money, grab their tickets and go off to celebrate the fact that they have managed to buy some tickets. I think that such places ironically have less fights than places like Singapore where there is a strong queuing culture.

While I can't say categorically that a fight had actually broken out at Barcook Bakery, I do have first hand information that some of our makan kakis who had gone down there did get themselves involved in some less than cordial verbal exchanges with the staff of the bakery. It was something to do with someone behind the queue being served ahead of someone in front of the queue. Thankfully fights don't actually break out all that often given that all of us would somehow be in a queue somewhere in any given week. Aside from being affected by those Courtesy Campaigns (I can still remember the jingles), I think a lot has to do with the fact that Singaporeans are not as verbal as say, the Americans or Australians. So a lot of the time we would rather just keep quiet rather than speaking out should we happen to see someone cut the queue. So actually fights don't actually break out all that often and when it does, it gets reported in the New Paper.



Anyway, I managed to get to the front of the queue without incident and lucky for me, there was a tray of the famed Cheese and Raisin Buns which just came out of the oven. So I quickly bought a few and took a photo of a tray of the buns above. Believe me, a tray full of the buns is not a very common sight.

One of the reasons for the perpetual queue, aside from the fact that the buns are absolutely delectable when they are fresh out of the oven, is that all the bread here is made with the Sponge and Dough method which is a technique of baking sweet dough buns which takes more time than the normal sweet dough buns. Essentially, the Sponge and Dough technique is a two step process where the dough is allowed a first rise, followed by a second step where the rest of the ingredients are added, followed by a second rise. The result is a sweet dough with a silky soft texture. This technique is no big secret but there are few bakeries which will bake all their breads this way because it is very time consuming.

The Cheese and Raisin buns are one of the best sweet dough buns I have come across. The texture is very good and their creamed cheese filling is generous and creamy but not overly jialak. When eaten fresh out from the oven, it must be one of the most shiok things you can get your hands on for around a dollar. 4.5/5

Conclusion

As they say, "all good things come to those who wait" (no idea where that phrase came from). So if you are willing to wait in the queue for a while, you will be rewarded with a very nice treat for afternoon tea indeed! But remember to be patient, take it easy and don't fight, ok?

Barcook Bakery
531 Upper Cross Street
#01-54 Hong Lim Complex
Singapore 050531
65336588
Mon-Fri: 8am - 6pm
Sat-Sun: 8am - 4pm

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Delicious Muffins: Hotel Quality Homemade Puff Pastry

Chicken Pie $2.80

Everytime I think about Chicken Pies, I am reminded of the ones they used to sell in the neighbourhood bakeries in the seventies and eighties. You know, the ones that were shaped like big muffins with a dome shaped top and made with puff pastry. Man, they were good. But then again as I have said before, nostalgia is perhaps one of the best taste enhancers.

Damien had told me about these Chicken Pies a long time ago, but it was only of late that several others have reminded me that they really should be on the blog. If you ever wonder how I end up blogging a certain place, well, this is a good example. It is a combination of what I feel like eating that day combined with several people recommending the same item all around the same time.


Chock full of Chunky Chicken

Anyway, I found myself at this shop which a few people have said sells some of the best chicken pies and curry puffs in Singapore. Ironically, the shop's name was "Delicious Muffins"! It turns out that the chef owner had been a Chef at Hilton before he left to start his own business here. That explains why the Chicken Pies here remind me of the ones that you usually find in Hotel Cafes.

I love the puff pastry here. It is not overly flaky but is still light and buttery. It has a nice amount of chewiness on the inside layers which tastes great as it has absorbed the flavours of the chicken filling. The filling itself is generous with lots of chunky chicken pieces. I felt that it could do with a little bit of cream in the gravy and the flavour of the white pepper was a little overpowering but that might please pepper lovers. 4.25/5


Curry Puffs $2

If you think about it, aren't all Curry Puffs supposed to be made from Puff Pastry? That is why they are called Curry "Puff" right? The Malay version is rightly called Epok Epok but it is the Old Chang Kee version with which Curry Puff really is a misnomer. Perhaps our colloquial "Kalipok" is more suitable. Kalipok is of course Singlish for Curry Puff, but the Hokkien word "Pok" can denote something deep fried and puffed up as in Tau "Pok" (Fried Bean Curd). Or does "Pok" mean "Puff" as well? Perhaps someone from the Hokkien Hway Guan can enlighten us?

It is very hard to find a Curry Puff made from Puff Pastry that is not overly oily and I have avoided eating them because the combination of oil and spices often give me a bad case of indigestion. However, the Curry Puffs here were great. The Puff Pastry was thin but resilient and the Curry Puff were chock full of buttery potatoes and chicken pieces in light but fragrant curry spices. Definitely one of the best Puff Pastry Curry Puffs I have come across. 4.25/5
(Polar Cafe used to make really great Curry Puffs of this sort, but nowadays, sadly, the standards have dropped due to mass production).

Conclusion

Great place to drop in for some rather nice Chicken Pies and Curry Puffs!

Delicious Muffins
91 Bencoolen Street #01-51,
Sunshine Plaza
Singapore 189652
11.30am to 8pm
Closed on 8th, 18th and 28th of the month
96361503 Wendy

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Tomo Izakaya: Casual Japanese "Dim Sum"

With Amagada

Uni Shot $12

There is little doubt that Japanese food is still the current favourite foreign cuisine amongst Singaporeans and the trend doesn't look like it is going to wane anytime soon. You get a sense of this just by observing the number of new Japanese eateries that are appearing everywhere. But we also know this from the poll results that was done earlier this year. So judging from the trend, I think we are going to see more Japanese eateries appearing and they are going to move away from the general Japanese fare to more regional and specialty cuisine as the restaurants try to differentiate themselves from the established players.

One of the new players in the scene is Tomo Izakaya. An Izakaya is basically the Japanese version of a Tapas Bar or Dim Sum restaurant, in the sense that they serve a variety of small dishes which you can order to accompany your drinks. Being situated in Clarke Quay, I think this concept would work well with the afterwork crowd looking for a place to unwind.

The food here is quite decent and there are several items which really caught my attention. The first was the Uni shot which is fresh Uni submerged in Sake with a wasabi and soy dressing. The Uni here is very fresh and the restaurant prides itself in having their seafood flown in from the famed Tsukiji Market in Tokyo twice a week. Certainly a very nice starter! 4.25/5


Tuna Bowl (Part of Tempura Udon Set) $16

Aside from the freshness of the seafood, another indicator of the quality of a Japanese eatery is the standard of the sushi rice and the wasabi. The rice is is very good and perfectly seasoned such that, like the Gardenia Bread slogan from long ago, it's "So good, you can even eat it on its own!". 4/5

Braised Pork $12

I highly recommend the Braised Pork dish. I think the photo speaks for itself. The braised pork was superbly done with that "melt in your mouth" texture and that elusive "Kong Bak" taste. I would be very happy to come here and just eat this! 4.5/5


Saikoro Steak Lunch Set $14
The lunch sets here are pretty good value which is an important consideration in our current economic climate. Most of them are priced in the teens and you get quality that you can taste in a very cosy setting.The Saikoro Steak Lunch was very good value as I got more cubed Australian Sirloin than I expected for the price. The meat was a good and was tender and flavoursome. I thought that the sauce could be a little sweeter to give it a bit more ooomph. 4.25/5


Sashimi Plate $58

Being an Izakaya, they strive to serve all your favourites here and that must include Sashimi. I am not a big fan of Sashimi but I can appreciate that the seafood here is very fresh. I especially liked the amaebi (sweet prawns) and the uni (sea urchin). Of course, you get what you pay for so don't come here expecting really cheap prices since all the seafood are flown in from Japan. 4/5


Beef Robatayaki

If you are going for drinks and nibblies, then I am sure you will end up with some Robatayaki dishes. I tried a few and in general they were good but not quite spectacular as it lacked that charred flavour that I was expecting. They don't serve Karubi beef or US Angus which I feel should be included in any joint that wants to label itself as a "Robatayaki" which has the connotation of a higher end form of Kushiyaki. I also couldn't find Butabara (Pork Belly) on the menu which was again something I would expect at a Robatayaki joint. I think this is one department that can be spruced up prior to their official opening. 3.5/5


Salmon Roe Shot

Conclusion

This would be wonderful place to hangout with a few friends after work for drinks and a few bites to eat as the location is great and it's got a really cozy laid back ambiance. The lunch sets are pretty good value and the Braised Pork is something I would highly recommend if you have a few calories to spend. I do hope to see them expand their Robatayaki menu to include good quality Karubi and Butabara.

Update: 23 Oct 2008

Sorry there was an error with regards to the Braised Pork Set. The Braised Pork is not part of the lunch set but can be ordered as a separate dish on its own.

Tomo Izakaya
3A River Valley Road (Clarke Quay)
#01-04 (opp bridge)
S179020
63330100
Open for Lunch and Dinner
This was an invited review

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Hock Lam Beef Kway Teow: Let's Raise the Bar on Beef Kway Teow!

Minipot Shabu Shabu sets starting from $15 (All proceeds donated to Operation Smile)

I recently complained to a TV producer that she should not continue to make TV shows that glamourise $2 hawker meals. I mean, do we really want to encourage more hawkers to compete just price rather than to focus on quality?


With food prices going up, our hawkers are all suffering from lower profit margins but at the same time still under pressure to provide meals at cheap cheap prices. Our friend Liverpool of
Good Morning Nanyang Cafe is still forced to sell his cup of Kopi for $1.10 just because he is selling "Kopi" (Ya Kun already increased to $1.50 btw) while the same people won't even blink an eye to pay $5 for a cup of cappuccino at a cafe.

What we need is to change our mentality and reward hawkers who are willing to give us quality stuff rather than cheap cheap stuff. Either we do that or we risk all the good hawkers not being able to pass down their skills to the next generation. In the end we will all lose out.

I have made it my personal mission to support hawkers who are opened to new ideas and to providing better quality hawker food for us all. The fact is that even if they increase their prices, it is still cheaper than eating at a restaurant, but you derive more shiokness out of it.

So I am very happy to announce that Tina from Hock Lam Beef Kway Teow and taken on my suggestion of introducing a Shabu Shabu style Beef Kway Teow which I hope will do for Beef Kway Teow what Big Prawns had done for Prawn Noodles.

The premise is very simple. We like Beef Kway Teow, we like good beef and we also like our beef not too well cooked. So the solution to this is to provide nice Sukiyaki Grade Beef with a Mini Hotpot of stewed beef tendon, balls, tripe and you can cook your sliced beef yourself!


How often have you eaten Beef Kway Teow and wished the beef could be better?

Needless to say, the longer you cook the soup, the more "Tok Kong" (addictive) it is going to get and the slices of beef that you cook yourself just melts in your mouth and is even more shiok with Hock Lam's famous chilli sauce! 4.5/5

I prefer the soup version to the original dry version here. But you should try Tina's new "Gorn Lor" Hor Fun which is fragrant and the kway teow just leaps into your mouth. 4/5

Hock Lam will be introducing their Minipot Beef set on their 97th anniversary which is on 1 Oct (Hari Raya). And to commemorate their anniversary, they will be donating all the proceeds of the day to Operation Smile which is a worldwide movement to fix cleft palates in kids. So that is an added incentive to go down and try this very special way of enjoying one of Singapore's truly heritage foods. And, if it is well received, they might even put it on their menu!

Conclusion

I have tried very hard to convince Tina that there will be a market for better quality beef, but she is worried that consumers might not want to pay for it. How do you all feel about it? Would you like to see Wagyu beef or Karubi on the menu? Or do you want to just stick to the traditional $4 Bowl of Beef Kway Teow?

Please Note:

This special dish is only available on 1 Oct 2008 to commemorate their anniversary. However, if the feedback is good, they might decide to put it on the menu.The ieat kakis will be going there for lunch at around 1.30pm, do come and join us and at the same time support Operation Smile!

They will be opening from 10am to 3pm on that day itself.

Hock Lam Street Beef Kway Teow
22 China St, #01-01
Far East Square
62209290
90180508 (Tina Tan)



What to do next:
Read what others have to say about Hock Lam Beef Kway Teow! Very heated indeed!
See which other kakis are coming in our Forum.

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Molly Malone's: Beer Batter Fish n Chips!

With Damien

Fish and Chips $16 (6 pieces)

It always fascinates me when I think about how far apart the cuisines of France and Britain are. One one side you have Foie Gras, Truffles and Pressed Duck and on the other side of the channel the national dish is Fish n Chips and Meat Pies.

Many would not think of Fish and Chips as fine dining, but it is the kind of food that you sometimes just crave to eat. Nowadays you can find Fish n Chips in almost every corner of Singapore and there are many different variations of it. The fish can be coated with bread crumbs, thin and crisp batter, tempura or even Hainanese pounded cream cracker batter.

Personally, I still like it with the original beer batter and you can find this over at the Cricket Club, but the problem is that it is only available to members and their guests only. Thankfully, Molly Malone's also makes quite a mean Beer Batter Fish n Chips which is available to plebians like myself.



What I like about the batter is that it is crispy on the outside but it has that nice layer of moist and tasty batter on the inside that gives the fish that extra bit of moisture and tastiness. Fishwise they use a very good grade White Basa (Dory) here. I might get lamblasted by the fish fanatics for saying this, but I actually think that you don't really need an expensive fish to make a good Fish n Chips. Any good quality white fish would do. I have tasted Fish n Chips made with John Dory, Atlantic Cod, Haddock and Sablefish and I would admit with a degree of abashment, that I found White Dory to be as good, if not better than the premium alternative. 4.5/5

Conclusion

One of the best Fish n Chips I have eaten. The beer batter is very good and they serve it with malt vinegar and tartare sauce. Funny that you would find such great Fish n Chips in a pub rather than a fish restaurant! Then again, you always find great food in Pubs.

Molly Malone's Irish Pub
56 Circular Road (Boat Quay)
Telephone: 6536 2029

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Ali Nachia Briyani Dum: Real Dum Briyani

With Damien


I remember some years back, MM Lee once mentioned that Singapore may merge with Malaysia in the future. This created such an uproar among the Malaysians, who simply don't see any reason why they would want Singapore back with Malaysia. Culturally, Singapore and Malaysia are very close and it used to be that many families have cousins and uncles across the causeway. However and time went by, the two cultures are slowly diverging.

If you think about it, Singapore and Malaysia may not be so culturally different as say East and West Germany. We speak almost the same language and share lots of common hawker foods. It's only the proportion of the mix of Malay, Chinese and Indians which are different. And when we are overseas, Malaysians and Singaporeans tend to congregate and regard each other as the same gang. So it might not be so difficult to imagine that one day in the distant future, the socio-political-economic climate might force the two countries to consider merger again.

Anyway, the Malaysia-Singapore preamble is to introduce this particular stall which is situated in the Malaysian part of Singapore. Yes, there is a thin strip of Malaysian land which bisects our island from the causeway up north right down the middle to end in the South at Tanjong Pagar. It's none other than the Tanjong Pagar Railway Station. The last bastion of Malaysia in Singapore. Yet even though it is Malaysian land, we still have to pay Singapore prices for the food and the stalls are still subjected to the NEA's cleanliness ratings. Aside from that, the Railway Station still retains that Malaysian charm of yesteryear guaranteed to bring back some feelings of nostalgia of our colonial past.



Now moving on to the topic of Dum Briyani.

There's Nasi Briyani and then there's Dum Briyani. And nowadays, stallowners are increasingly calling their Briyani "Dum" to differentiate it from "lesser" Briyanis. From what I understand, this should not be the case at all. All Briyani should be "Dum" Briyani. The lesser "Briyani" is in fact pilaf, which is essentially Nasi Minyak (Buttered/Oil Rice). Whereas in a real Dum Briyani, the rice and mutton curry is partially cooked first then combined and baked together. (pic above). This way all the aroma of the curry gets infused into the rice. Mmmmmm....

This stall is run by ex-butcher turned ex-soccer coach, Cik Ali who happens to be the father of soccer star Rafi Ali. This Pak Cik is passionate about wanting to make a proper Dum Briyani and as you can see from the picture above, this is the real deal. And furthermore, being an ex-butcher, Cik Ali also knows how to handle his meats so he only picks the best parts of the goat to make his curry.



The Briyani Rice here is light and fluffy and not over powering so you can eat lots of it and not feel too jerlak. But the real gem is the super tender and aromatic mutton which has been slow cooking in the rice. The mutton has been seasoned just right such that it does not have that strong mutton smell that puts most muttonophobics off, and it has just the right amount of fats so that the meat is not dry after cooking for so long. At $5 per plate, it is still worth it as the piece of mutton is very generous and comes with the bone. The only little drawback for me was the dhalchat which could do with a bit more ooomph and it really should be eaten when it is still piping hot during lunch time because by 2pm the rice has lost some of its ooomph. 4.25/5

Conclusion

Yummy Dum Briyani surrounded by nostalgia. Little wonder that it is recommended by foodiephiles like Yuen (Prive and Brown Sugar) and Damien (Mien).


Ali Nachia Briyani Dam
The Railway Station
Tanjong Pagar
93892615
10am to 3pm
Closed on Sundays

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Chocolat N Spice: Hotel quality Muffins at Hawker Prices

With liverpool, iwatch_ueat, zanzoo, pk, smart, AlecEe and Kat


What's the difference between a cupcake and a muffin? Like many things in life, it may be hard to define the differences, but when you see a muffin, you know its a muffin. But if you ask me what the real difference is, I'd say a muffin is a bit lighter then a cupcake. Whereas a cupcake has the texture and density of a butter cake, a muffin is more akin to a spongecake. Perhaps the bakers can further enlighten us on the differences?

Anyway, you all know that I am always out and about looking for stuff that is shiok and value for money at the same time. So, "hotel quality muffins at hawker prices" sounds pretty good to me.

I am not big on muffins per se, so if you had asked me before this where the best muffins in Singapore are, I wouldn't have a clue. But now, at least I can tell you of one that has left quite a good impression on me.



So why are these muffins so special? Well, the lady behind the whole thing happened to be the pastry chef of the now defunct Lighthouse restaurant. So her vision is to make quality muffins available at fantastic prices ($1.10 ea). And for that price, she doesn't skimp on the quality of the ingredients either. One of the most popular muffins are her double chocolate chip muffins which uses some exotic chocolate from France.

My favourite part of the muffin is the crispy rim of the crust. This was was crisp and just slightly sticky from the caramelized sugar. Just the way I like it. The inside is light, yet buttery and fragrant. When I eat muffins, I usually take only one, but I have to say that I was very much tempted to take at least 2 or 3 that day. Of course, waiting in the queue for several minutes and smelling the aroma of freshly baked muffins does stimulate the appetite to a large extent! 4.5/5

Conclusion

I am the latest Muffin convert. Still thinking of going down this week to buy some more!


Chocolat N Spice
Blk 1, #01-18 Tanjong Pagar Plaza
Mon to Fri: 8.30 am to 5 pm
Sat: 8.30 am to 3 pm
Closed: Sundays & public holidays

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Beef Delights: What do you do when you found something good to eat?

With iwatch_uest, liverpool, Tag and smart

When you found something good to eat, do you:

1. Keep it all to yourself so that the place will not get crowded and the food quality won't drop
2. Rush home and post it up on the internet so that the world will know
3. Ring up all your friends and organize a makan trip to the eatery
4. Go back again to try it a second time to make sure the first was not a fluke before telling the world
5. Take pictures of it so that you can re-live the ecstasy at your free time
6. Just file it into your memory banks so that when someone asks you, you can rattle off a few makan spots and appear like a real guru
   

Well, Liverpool found this Beef Hor Fun and could not wait to get all of us makankakis there to try. Of course when you rave about a place so much, you also run the risk of everyone not feeling the same way you do, which can be quite embarrassing....... believe me I know.

So anyway, the group of us where "sold" this Beef Hor Fun by Liverpool who described it as "You have not tasted Hor Fun until you tried this one". This is what I call a "stick your neck out ready for the chopping board" kind of statement, especially when it is applied to a group of pretty "hardened" makankakis. (Myself NOT included, I am still joyfully discovering new things to eat everyday)

So when the Beef Hor Fun finally arrived, we all inspected it very suspiciously, wondering how an innocuous plate of Fried Hor Fun could get Liverpool so excited as to risk being shot down to pieces.

The Hor Fun was slippery and lively which was a nice contrast to the crunchy bean sprouts. The Beef was not overly marinated such that it assumed a sponge-like consistency. It still retained its natural bite but at the same time it did not require a mastication marathon to make it pliable enough to swallow. The beef did taste a tinge sourish that day, perhaps an indication that they use lemon juice or some other citric acid as a tenderizer. The Hor Fun could do with a bit more wok hei but overall, it was a pretty good plate of Beef Hor Fun for me. 4.25/5 However, I have to add that some of the other hardened makankakis were not so impressed, so Liverpool still ended up getting part of his ego bruised. But Liverpool being a cool guy he is, just responded with his signature chuckle.

This Beef Delight stall had just finished shooting for a Channel 8 program that featured its Beef Hor Fun, so the owners are understandably confident about their dishes. Since I have been searching for a wet Beef Hor Fun, we decided to give the wet version a try as well.

Unfortunately, there was a real lack of wok hei on the Hor Fun and the gravy was thin and watery and could really do with more of a beefy punch. 3.25/5

Conclusion

This would be one of the best dry Beef Hor Fun I have tried so far though I don't really go for this dish much so I have not got a good yardstick to compare it with. I can imagine how it can be better though.

Beef Delights
11am to 9pm
Closed on Sundays
51 Telok Ayer Street
China Square #B1-23

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Kok Seng Restaurant: Just how do you define Cze Char?

With Damien, iwatch_ueat, smart, liverpool and Tag

Big Prawn Bee Hoon Soup $11.50

What's the difference between a Cze Char and a Restaurant? Is it just because a Restaurant has air-con and a Cze Char does not? Or is it that the dishes are different? Perhaps it is the prices or service that is different? Take Zi Yean Restaurant for instance, which has 2 sections. One with air con and one without. Both sections share the same kitchen and the same dishes. We call one a Cze Char and the other a Restaurant. How about this scenario; let's say a Cze Char Hawker migrates to Australia and opens a restaurant that sells exactly what he sells in Singapore. Surely it would be called a Restaurant and not a Cze Char. So how would define a Cze Char? It's almost like trying to define the colour Red. You can't really describe it but one look and you know it is Red.

Anyway, the Cze Char is something as Singaporean as Bak Kut Teh and when we say Cze Char, immediately you think of Hor Fun, Ee Mee, Sweet and Sour Pork and Hot plate Tofu. More and more Cze Chars are trying to differentiate themselves by offering more unique signature dishes. But the problem in Singapore is that once a new Cze Char dish gets famous, others will start copying it and we are then back to square one.

Anyway, this Cze Char was recommended by Bashful Hunter and it is a place that he regularly brings overseas visitors. We started with the Prawn Noodles which was one of their unique dishes. Their version is quite a bit different from the usual Hawker Fare. The soup was strong on the Belachan and a bit grainy and instead of noodles, they use the Thick Bee Hoon that is usually used for XO Fish Head Bee Hoon. It was interesting for a try but did not quite resonate with our tastebuds. 3.75/5


Sliced Fish Hor Fun $5.50

The Hor Fun saved the day for me and I wouldn't mind coming here just for this dish. However the reviews from around the table was a bit mixed. I felt the Hor Fun had that nice wok hei flavour and the gravy was quite tasty. However Damien, Smart and Liverpool all felt that there are better ones elsewhere. 4/5


Bittergourd Pork Ribs $10

The Pork Ribs were excellent. They were tender but not the sort of tenderness that is derived from marinating the meat in bicarbonate so that it has a fishball type consistency. No the meat still has that natural fibrous texture but is easy on the bite. The sauce was quite good although I was not quite sure if I could taste the contribution from the bittergourd. 4.25/5


Curry Fish Head $12

I realise that many of our readers love Fish Head Curry. Now, I am not big on this dish, but my makankakis are. So I promise that I shall go on the Fish Head Curry trail soon. If you have a good stall to recommend please write in!

The Curry Fish Head here is the Chinese version. It is strong on the curry powder and does not have that sourish taste found in Indian Curry Fish Head. The makankakis all felt that there are better Curry Fish Head elsewhere although they did finish the whole plate. The fish was quite fresh, so no one was willing to let a good fish head go to waste! 3.5/5

Conclusion

Not too bad but not overwhelming either. Perhaps we did not order the right dishes. However, the restaurant is well established and is usually full during lunch time. The sliced fish hor fun and pork ribs were good enough for me to come back again to try some other dishes.

Kok Seng Restaurant
30-32 Keong Saik Road
11.30am to 11.30pm
Chef takes a break from 2.30pm

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Tong Ya Coffee: Super Crispy Kaya Toast!

With iwatch_ueat and liverpool


I never really got used to Lattes and Cappuccinos even though I spent seven years in Australia. We even have one of those expresso machines at home at one stage and went crazy over frothing the milk. But at the end of the day, when the dust settles, out comes the trusty old coffee-stained coffee sock. I like my Kopi thick, fragrant, creamy and sweet. Call me a coffee pariah but I guess its the coffee I grew up with.

I reckon when you pay $5 for a cup of cappuccino, you are actually paying $4 to sit in a nice cafe environment, 50 cents to satisfy your caffeine craving and 50 cents to arouse your sense of smell and taste. In Australia, you can get a cappuccino for as little as $2, so I often wonder why it has be so much more expensive in Singapore?

Anyway, since we are still in the National Day spirit. May I just take the opportunity to extol our very own Kopi culture. While overseas the one thing I miss most aside from Roti Prata is a cup of Kopi or Teh C with Kaya Toast. And it is not just the taste of it. Ordering a cup of Kopi C Siew Dai (Coffee with evaporated milk and less sugar) just makes you feel very Singaporean. How many of us take pride in bringing our foreign guests for a cup of local Kopi and teaching them how to order Kopi? I find the most interesting one is trying to explain the meaning of Kopi 'O' Tid Loh (Extra strong black with sugar).



Let's not forget also the Teh 'C' which has been my favoured drink since I have been trying to cut down on Caffeine. A hot cup of Teh 'C' with Kaya Toast is the best $2 you'd ever spend on afternoon tea. The Teh 'C' was fragrant but the next time I would have to order Teh 'C' Kou (Extra strong) as it seemed to lack ooomph that day. 4/5

The Kopi is pretty good. They have a long history and used to roast their own beans. But nowadays they don't roast their own anymore but they still retain their secret blend of coffee beans which are sourced from different suppliers to protect the secret. This Kopi is fragrant with little acidity but with a good bitter bite to it. Its good for those who like their Kopi on the bitter side. 4/5

Drinking your Kopi or Teh from the saucer is not a sight we often see nowadays. I think it disappeared when we started using the glass cups with no saucers but was never revived when Kopitiams started reintroducing the traditional kopi cups. Then again it may be that as we get more developed, this practice may seem to be a little undignified?



The crispy Kaya Toast here is one of the best around but you will have to know what to order. If you simply order the Kaya Toast, you will get the thick sliced toast only. They have several grades of Kaya Toast here and you have to make sure that you order the Grade A Kaya Toast. This is the one that has been toasted and re-toasted several times over to achieve a super crispy and brittle bread. It is excellent with the cold butter and homemade Kaya. The homemade Kaya here has got that nice Pandan fragrance and is the pale green and lumpy type. I prefer this version to the smooth, brown version. Ah! Kaya Toast is one of those simple things that really makes me feel so Singaporean. 4.5/5

Conclusion

This is one of the best thin sliced, crispy Kaya Toast in town! The Kopi is good but a little on the bitter side for my liking. For less than $2, you can just sit here at this landmark building, sipping Kopi and eating Kaya Toast and imagine what Singapore was like before independence!

Tong Ya Coffeeshop
36 Keong Saik Road
Mon-Fri 11am to 2.30pm, 5.30pm to 10.30pm
Sat & Sun 11am to 2.30pm, 5.30pm to 11pm
Alt Wed off 62235083

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Mr Teh Tarik: I wonder what the tarik does to the tea?

I wonder if Tariking the Teh actually makes a difference to the taste itself. Apart from cooling it down, and making the foam on top, does the extra air in the tea actually change its taste? Has anyone tried comparing a cup of tea before and after the Tarik? Do let us know.


Mr Teh Tarik demonstrating the triple tarik

This Teh Tarik certainly fulfills my criteria for a good Teh Tarik. It's smooth and creamy, the taste of the tea taste is strong enough and oooh it flows down the throat so smoothly! It's no wonder that there is a perpetual queue outside the stall. 4.5/5

Mr Teh Tarik
Far East Square near Beppu

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Fishermen's Wharf: Plenty of Fish in the Ocean!

Atlantic Cod $16.50

The French have Foie Gras, the British have Fish n Chips. I always find it strange how two countries situated so close to each other can have such a difference in food culture. The British seem to lack imagination when it comes to food and Fish n Chips is just such an example of unimaginative food.

But as they say, the simplest things in life are often the best and I admit that at times, I just crave to have a nice piping hot, crispy battered fish with a squeeze of lemon and tartare sauce. When I was living in Australia, there was all sorts of fish used for Fish n Chips. But here in Singapore, most places use Cream Dory (Sutchi). The Cream Dory is really the Vietnamese Catfish (Patin) and should not be confused with the John Dory which is a very different (and much more expensive and delicious) fish altogether. The Cream Dory is cheap and does not have a strong flavour so most local Fish n Chips stalls marinade it and fry either in batter or bread crumbs. It's cheap and good but if you want to try authentic Fish n Chips its got to be Fish from up in the North Atlantic, near the British Isles where Fish n Chips originated from.

I have been looking for a nice Cod Fish n Chips for a while and heard about this restaurant which actually sells a variety of fish. This is one of the few places that you can get Atlantic Cod. Now "Cod" is quite a generic term applied to many different species of fish. Atlantic Cod can be considered THE Cod. It's the one that the English use for their Fish n Chips and its also the same fish used to make the dreaded Cod Liver Oil. Yukk.

We sometimes confuse Atlantic Cod with Canadian Black Cod which is also known in Japan as Gindara. We sometimes call it Snow Fish (Pic Right). This should be rightly called the Sablefish which is now being farmed in the US and Canada in the arctic region. In contrast, the Atlantic Cod is now on the endangered species list. The Snow Fish has got a delicate, oily flesh (rich in omega 3 fatty acids --good for lowering cholesterol) which is quite different to the Atlantic Cod which has a dry and flaky texture.



If you are used to the local version of Fish n Chips, you might find the Fish n Chips here a bit bland. Mr Morten, the Danish owner cum chef is determined to keep the Fish n Chips as authentic as possible. That means that the fish only get a dash of salt and pepper before being dipped into a light batter. That way you get to savour the real taste of the fish. 4.25/5

Conclusion

I was really pleased to be able to find Cod Fish n Chips! It was a great change from the usual Cream Dory. The fish here is very fresh as Mr Morten gets directly from a Singapore based Norwegian Fish trader. Prices are pretty reasonable as well. I remember that Harry Ramsden's used to sell Cod Fish for $26-$30! So, don't just restrict yourself to Cream Dory, get some Cod for a change!


Fishermen's Wharf
27/29 New Bridge Road
Opposite Central Shopping Centre
97876018
Open 11.30am to 10pm daily

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Foong Kee Wanton Mee: Wanton Mee Challange Part 1 of 3

$3 portion with extra Char Siew (Normal $2.50)

Wanton Mee is the quintessential street food and yet I have had so much difficulty finding one that I truly "die die must try" (ddmt). I really cannot understand why it is so difficult to make a great Wanton Mee. The way I see it, you need 1. Great Noodles 2. Great Sauce 3. Great Char Siew, 4. Great Wantons. If you look at the list of Wanton Mee Stalls that I have blogged so far, none of them have actually scored a 4.5. It would seem that Wanton Mee sellers have really been wanton about their Wanton Mees. Can't someone just dish out a truly ddmt Wanton Mee such that people will stop talking so fondly about the ones in Hong Kong?

Perhaps my problem is that I have yet to taste the best one! Fine, so I went on a Wanton Mee hunt and tasted three of the most talked about Wanton Mees in Singapore. Let's see if any of them can truly be called great.

First up is Foong Kee, who was rated #1 in a Sunday Plus article.

This stall has only been in operation for four years, but it has quickly risen to the top of the rankings. You could wait up to an hour during peak periods to get a plate of this Wanton Mee. The strength lies in the fact that they roast all their own Char Siew and they use a very good cut of pork so that the Char Siew is tender and juicy.



Their noodles are also made to specially from the factory so that they do have a quality taste and texture about it. It was better than most but I still had a niggling feeling that there must be a better one out there. The sauce was good, but just a little too bland for me. To zest it up, I asked for extra char siew sauce and chilli. Ohhh that really hit the spot! The wantons and shui gao were also very good but not outstanding. For a char siew lover like myself, this can be considered a very good plate of Wanton Mee. 4.25/5

Conclusion

The strength of this Wanton Mee lies in the quality of the Char Siew. It's certainly one of the best ones I have tasted in Singapore so far, but still a few elements short of it being legendary.

Foong Kee Coffee Shop
6 Keong Saik road
96953632
Open 11am to 8pm
Closed on Sundays and Public Holidays

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